What vegetables can I add to carrot cake?

Besides carrots, consider adding zucchini, parsnips, or even finely grated sweet potatoes to your spring vegetable carrot cake. These vegetables add moisture and subtle flavors to the classic recipe.

How do I keep my carrot cake moist?

Using oil instead of butter helps keep the cake moist. Also, adding finely grated vegetables and not overbaking the cake are crucial for maintaining a moist texture.

Can I freeze spring vegetable carrot cake?

Yes, you can freeze carrot cake. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.

What kind of frosting is best for spring vegetable carrot cake?

A classic cream cheese frosting is a great choice for spring vegetable carrot cake. You can also add a hint of lemon or orange zest to the frosting to complement the flavors of the vegetables.

Amazing Spring Vegetable Carrot Cake: 5 Expert Secrets!

Description

This spring vegetable carrot cake recipe is a remix of the classic carrot cake! The spring vegetables add moisture and a subtle sweetness, making each bite irresistible.

Ingredients

Scale

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 cup grated zucchini
1/2 cup grated parsnips
1/2 cup chopped walnuts or pecans (optional)
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 4 tablespoons milk or heavy cream, as needed

Instructions

Preheat oven to 350F (175C). Grease and flour a 9×13 inch pan.
In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
In separate bowl, whisk together sugar, vegetable oil, eggs, and vanilla until combined.
Add wet ingredients to dry ingredients and mix until just combined.
Fold in grated carrots, zucchini, parsnips, and nuts (if using).
Pour batter into prepared pan and spread evenly.
Bake for 30 35 minutes, or until a wooden skewer comes out clean.
Let cool in pan for 10 minutes before inverting onto wire rack.
While cooling, prepare cream cheese frosting. Beat cream cheese and butter smoothly.
Gradually add powdered sugar, beating until smooth. Stir in vanilla and milk to consistency.
Once cool, frost with cream cheese frosting.
Slice, serve, and enjoy!

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 20g
Saturated Fat: 8g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: carrot cake, spring vegetables, baking, dessert, homemade